Nutritional Info

Nutrition Facts

Serving Size 1 (397g)

Calories 699
Calories from Fat 419 (60%)
Amount Per Serving %DIV
Total Fat 46.6g 72%
Saturated Fat 27.5g 138%
Monounsaturated Fat 15.2g
Polyunsaturated Fat 3.9g
Trans Fat 0.0g
Cholesterol 295.2mg 98%
Sodium 902.8mg 39%
Potassium 553.2mg 12%
Total Carbohydrate 9.2g 3%
Dietary Fiber 0.6g 3%
Sugars 1.6g
Protein 54.8g 110%

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Recipe Description
It's best to plan to make this soup over two days. One day you simmer the chicken to make broth, the next you finish the soup. It's perfect for a potluck or pitch-in, because it makes a huge vat of really tasty soup!
Prep time
1 hr 15 min
Cook time
2 hr 25 min
Ready In
3 hr 40 min

Ingredients

Serves Tool

Serves To:USMetric
3 1/2 Pound(lb)  chicken, cut up
2   chicken bouillon cubes
2   celery stalks, sliced
1   small onion, chopped
1 Pound(lb)  mushrooms, sliced
1 Tablespoon(T)  lemon juice
1/4 Cup(c)  butter
7 Ounce(oz)  mushrooms
1 Teaspoon(t)  guar
1 1/2 Pint(pt)  heavy cream
1 Pinch(pn)  salt, to taste
1 Pinch(pn)  pepper, to taste
8 Cup(c)  water

Preparation

Put the chicken in a big saucepan or soup kettle with 6 to 8 cups of water. Add the chicken boullion cubes, celery and chopped onion. Simmer until chicken meat falls off bones. Remove chicken from broth, skin, debone and dice the meat. Meanwhile, chill the broth, so you can easily remove the grease from the top. Return the meat to the broth, and put soup back on a burner. Bring it up to a simmer. Add the mushrooms, lemon juice and butter. Simmer until the mushrooms soften. In your blender puree the canned mushrooms, drained, with 1 cup of the chicken broth and the guar. Stir this puree into the soup to thicken it. Stir in the cream. Add salt and pepper to taste. Simmer briefly and serve.

Additional notes

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